Gluten-Free Pineapple Coconut Cake

This easy gluten-free pineapple coconut cake is tender, tropical, and naturally sweet—perfect for busy families seeking a gluten-free sweet bread alternative!

If there’s one thing I’ve learned about baking a gluten-free pineapple coconut cake, it’s that tropical flavors are basically a shortcut to happiness. Every time I make this loaf, my kitchen fills with the most incredible aroma—buttery, coconutty, fruity goodness—and suddenly everyone wanders in wondering what magic I’m creating.

Here’s the beautiful truth: this gluten-free pineapple coconut cake is ridiculously simple to make, and it tastes like you spent way more effort than you actually did.

The crushed pineapple keeps the cake incredibly moist (no dry, crumbly texture here!), while the shredded coconut adds natural sweetness and texture that makes each bite feel indulgent.

You know what’s even better? It’s naturally nourishing and works beautifully as a gluten-free sweet bread for breakfast, an afternoon snack, or dessert.

Whether you’re new to gluten-free baking or you’ve been at it forever, this gluten-free loaf recipe is about to become a total favorite in your kitchen.

Gluten-Free Pineapple Coconut Cake Ingredients

Dry Ingredients	Measurement
Gluten free flour blend	2 ¼ cups
Unsweetened shredded coconut	1 ½ cups
Granulated sugar	¾ cup
Baking soda	1 teaspoon
Salt	¼ teaspoon

Wet Ingredients	Measurement
Large eggs	3
Melted unsalted butter	½ cup
Crushed pineapple (with juice)	1 cup
Pineapple juice	¼ cup
Milk or non-dairy milk	½ cup

Optional Icing	Measurement
Powdered sugar	2 cups
Milk	2–3 tablespoons

Gluten-Free Pineapple Coconut Cake Instructions

Step 1: Preheat & Prepare

Preheat your oven to 350°F on the bake setting (not convection—that’s the secret to even baking!). Line a loaf pan with parchment paper so your gluten-free pineapple coconut cake releases beautifully. This step saves so much frustration, trust me on this one.

Step 2: Mix Your Dry Ingredients

In a large mixing bowl, combine the 2 ¼ cups gluten-free flour blend, 1 ½ cups unsweetened shredded coconut, ¾ cup sugar, 1 teaspoon baking soda, and ¼ teaspoon salt. Use a whisk to blend everything thoroughly, making sure there are no hidden pockets of baking soda. This ensures your gluten-free sweet bread will rise evenly.

Step 3: Blend Your Wet Ingredients

In another bowl, whisk together the ½ cup melted butter, 3 eggs, 1 cup crushed pineapple (yes, with all that gorgeous juice!), ¼ cup pineapple juice, and ½ cup milk. Mix until everything’s well combined and the eggs are fully incorporated—you want a smooth, cohesive mixture.

Step 4: Combine Wet & Dry

Pour the wet ingredients into the dry mixture and gently stir until everything just comes together. Here’s the golden rule: don’t overmix! Overmixing leads to a denser gluten-free loaf, and we want yours to be tender and light. Mix just until you don’t see dry flour anymore, then stop.

Step 5: Pour Into Pan

Pour the batter into your parchment-lined loaf pan and use a rubber spatula to smooth the surface evenly. Give the pan a gentle tap on the counter to release any air bubbles—this helps your gluten-free pineapple coconut cake bake more evenly and prevents tunneling.

Step 6: Bake Until Golden

Place the pan in the center of your preheated 350°F oven and bake for 40 to 45 minutes. The actual time depends on your oven and pan size, so start checking around the 38-minute mark. The top should turn a beautiful golden brown, and the cake should smell absolutely heavenly—like you’re standing in a tropical paradise.

Step 7: Test for Doneness

Insert a toothpick into the center of the cake; if it comes out clean or with just a few moist crumbs, it’s done. If you see wet batter, give it another 3–5 minutes and test again. This gluten-free sweet bread is finished when that toothpick test gives you the green light.

Step 8: Cool Properly

Transfer the pan to a cooling rack immediately after removing it from the oven. Let the cake rest in the pan for 5 minutes, then gently use the parchment paper to lift it out onto the rack. This prevents cracking and helps your gluten-free pineapple coconut cake cool evenly without drying out.

Step 9: Add the Icing (Optional)

Once the cake is completely cooled (this is really important!), mix together 2 cups powdered sugar and 2–3 tablespoons milk to create a simple drizzle. The consistency should be pourable but still coat the cake beautifully. Drizzle generously over the top, and prepare for compliments!

Why This Gluten-Free Pineapple Coconut Cake Works

This recipe succeeds because it combines the natural moisture of crushed pineapple with the structural support of a quality gluten-free flour blend, creating a cake that’s neither dense nor dry. The generous amount of shredded coconut adds fiber, flavor, and a tender crumb structure that keeps people coming back for second slices.

Man, oh man, I’ve tested so many versions before landing on this formula because I wanted a gluten-free loaf recipe that actually tasted like something special—not like a “health food” compromise. This pineapple coconut cake delivers tropical flavor in every bite while being naturally nourishing for busy families.

Substitutions & Variations

Switching Up Your Gluten Free Flour Blend

Any quality all-purpose gluten-free flour blend works beautifully in this gluten-free pineapple coconut cake. Just make sure your blend includes xanthan gum, or add ½ teaspoon separately. Some blends are more absorbent than others, so if your batter looks too thick, add an extra tablespoon of milk.

Dairy-Free Gluten Free Sweet Bread

Swap the melted butter for coconut oil or dairy-free butter, and use your favorite non-dairy milk (coconut, oat, or almond all work great). Your gluten-free loaf will have the same moist texture and tropical flavor—you won’t notice the difference at all!

Lower-Sugar Version

Replace the granulated sugar with coconut sugar or reduce it to ½ cup if you prefer less sweetness. You can also use ¾ cup of a sugar substitute like allulose or erythritol, though you might need to add a tablespoon of extra pineapple juice to keep the gluten-free pineapple coconut cake moist.

Adding Extra Tropical Flavor

Stir ¼ teaspoon rum extract or ½ teaspoon vanilla extract into the wet ingredients for depth. You can also fold in ½ cup toasted coconut flakes instead of using all shredded coconut for a different texture.

Making Mini Loaves

Divide the batter between 4 mini loaf pans instead of one standard loaf. Bake at 350°F for 25–30 minutes until a toothpick comes out clean. These individual gluten-free sweet breads are perfect for gifting or freezing!

Troubleshooting Tips

Cake Is Too Dense or Heavy

This usually happens from overmixing. Next time, stir gently just until the dry flour disappears, then stop immediately. Dense gluten-free pineapple coconut cake also results from using flour blends that are too heavy, so switching to a lighter blend can help.

Cake Came Out Dry

Make sure you’re not overbaking—check for doneness starting at 38 minutes rather than waiting the full 45. Also, ensure you’re using the full amount of crushed pineapple with its juice; this keeps your gluten-free loaf incredibly moist.

Cake Sunk in the Middle

This usually means the oven temperature was too high or there’s too much baking soda. Use an oven thermometer to verify your temperature is truly 350°F, and don’t exceed the 1 teaspoon baking soda called for in the gluten-free pineapple coconut cake recipe.

Toothpick Test Isn’t Working

Make sure you’re testing the very center of the cake, not the edges. If the center shows batter but the edges look done, lower your oven temperature 25 degrees and bake longer—your oven might run hot, which would affect how this gluten-free sweet bread bakes.

Storage & Meal Prep Strategies

Room Temperature Storage

Keep your gluten-free pineapple coconut cake covered with foil or plastic wrap on the counter for up to 3 days. The pineapple keeps it naturally moist, so it stays tender throughout the week. This makes it perfect for grabbing a slice with your morning coffee!

Refrigerator Storage & Make-Ahead Tips

Wrap the cooled gluten-free loaf tightly and refrigerate for up to 5 days if you want to extend its shelf life. The cake actually tastes even more flavorful after a day or two as the flavors meld together. For busy families, bake this gluten-free sweet bread on Sunday and enjoy slices all week long.

Freezing for Later

Wrap individual slices or the whole cake in plastic wrap, then place in a freezer-safe container for up to 3 months. Thaw at room temperature for about 2 hours, and your gluten-free pineapple coconut cake tastes freshly baked. This is the ultimate make-ahead strategy for stress-free desserts!

Serving Suggestions & Pairings

Serve thick slices of this gluten-free pineapple coconut cake with a dollop of whipped cream or coconut whipped cream for a fancy dessert. It’s also absolutely delicious with a cup of morning coffee or tea, making it a perfect grab-and-go breakfast for busy families following gluten-free diets.

For a summer gathering, slice the gluten-free sweet bread and arrange it on a platter with fresh tropical fruit like mango and papaya. You can also crumble leftover cake and layer it with whipped coconut cream for a parfait-style dessert that feels restaurant-worthy. Well, this gluten-free loaf recipe also pairs beautifully alongside our creamy dairy-free oat milk pumpkin pie for a full gluten-free dessert spread.

Gluten-Free Pineapple Coconut Cake FAQs

Final Thoughts

This gluten-free pineapple coconut cake is proof that you don’t need complicated ingredients or advanced techniques to create something truly memorable. It’s tropical, moist, naturally sweet, and absolutely foolproof—even for gluten-free baking beginners.

The best part? You’ll have this gorgeous gluten-free loaf ready in under an hour, and it tastes even better after a day of flavors melding together. You know what I love most about this gluten-free sweet bread? It brings people together in the kitchen while honoring dietary needs, and that’s real magic.

For more gluten-free inspiration, explore our complete gluten-free cookie collection or check out our gluten-free hot cocoa cookies for other treats your family will adore. Happy baking, friend!

For more about the benefits of gluten-free baking and ingredient science, check out this expert guide to gluten-free baking science and techniques to deepen your understanding of how this gluten-free pineapple coconut cake works so beautifully.